Preheat oven to 170C/150C fan forced. Heat the oil in a large non-stick frying pan over medium-high heat. Add the onion and season with salt. Cook, stirring, for 10-15 minutes or until edges are dark golden.

Step 3

Add tomato. Cook for 10 minutes or until thickened slightly. Stir in cumin, ground coriander, paprika and chilli powder until aromatic. Remove from heat. Stir in yoghurt and fresh coriander (mixture may curdle).

Step 4

Place the lamb and tomato mixture in a large flameproof casserole dish, turning the lamb to completely coat it in the tomato mixture. Roast, covered, for 3 hours or until the meat is very tender.

Step 5

Meanwhile, use a small food processor or stick blender to process the lemon juice, extra cumin and fresh coriander, and remaining salt and green chilli to a smooth paste. Stir in the extra yoghurt. Set aside.

Step 6

Carefully transfer the lamb to a serving platter. Spoon over the sauce. Use two forks to shred the meat. Serve with the coriander chutney, naan bread, mint leaves and Bombay potatoes, if you like.

This recipe features in

comments & ratings

Shop this week's catalogue now

A note about relevant advertising

We collect information about the content (including ads) you use across this site and use it to make both advertising and content more
relevant to you on our network and other sites. This is also known as Online Behavioural Advertising. You can find out more about our
policy and your choices, including how to opt-out
here.